Cream Cheese Mousse Royale

Happy Thanksgiving Day!  Every year, my hubby will prepare dinner for the family.  He bought Turkey from Jason Market or Tanglin Market as it was on promotion.   My children loves Thanksgiving Day!  To them "Thanksgiving Day" is to share & appreciate food we have on the table.

This Thanksgiving, my hubby cook simple dinner as a tradition for family.   He baked Turkey, corn & whipped potatoes.  As for me, I'll baked dessert called for Cheese Mousse which I've been putting off for months.   Finally, I fulfilled one of the "list-to-do".....

Ingredients:

2 8oz cream cheese ~ softened
2 cups whipping cream
3 packets unflavored gelatin
1 cup granulated sugar
2 tsp vanilla essence
1/4 cup milk
2 tsp lemon juice





Sponge:
(A) 3 egg yolks
      60ml fresh milk
      60ml canola oil / vegetable oil
      110g sponge cake mix
      60g cake flour
      1/4 tsp baking powder

(B) 3 egg whites
      60g castor sugar
      1/2 tsp cream of tartar

Directions:

1. Preheat oven to 200 deg C.  Line wax paper on 4 8" square pan.
2. In a bowl, add all the (A) ingredients till smooth batter.  Set aside.
3. In an electric stand mixer, beat egg whites with cream of tartar till frosty & gradually add sugar slow till none.  Beat on high speed till stiff peak.
4. Bake for 5-10 mins or till golden.  Remove from pan & cool flat.   When completely cooled, take one of the sponge cake & use ring cake cut round for the base.
5. Then sandwich the three sponge cake with strawberry jam or any flavor jam to your liking.  Wrap cake in plastic wrap & place baking sheet on top to hold.  Freeze to set.
6. Prepare for the cream cheese mousse, Whip cream until soft peaks form & set aside in the fridge.  Soften gelatin in cold milk, heat in top of double boiler until dissolved & set aside to cool.  Beat cream cheese & sugar until light & fluffy.  Add vanilla, milk & lemon juice, mix to incorporate.  Immediately fold in whipped cream & pour into prepared springform with sponge on the bottom.  Refrigerate until firm, at least 6 hours or overnight.
7. Unmold mousse & place on serving plate.  Remove sponge cake from freezer & cut into 16 slices measuring 3" long x 1/4" wide.  Divide mousse into 12th, pipe tip 4 line of whipped icing at division points on top & sides & position cake pieces at markings.  Trim to fit evenly with cake edges.   Pipe rosettes at top center point of mousse.  Mound fresh raspberries/chocolate on cake top & position around bottom border.